Description
Indulge in a rich and creamy Chocolate Meringue Pie, featuring a luscious chocolate filling and a light, fluffy meringue topping. This delightful dessert combines textures and flavors that are sure to impress at any gathering.
Ingredients
Scale
- 1 pre-baked pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1 teaspoon vanilla extract (for meringue)
Instructions
- In a medium saucepan, combine 1 cup of granulated sugar, 1/3 cup of unsweetened cocoa powder, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well combined.
- Gradually add 2 3/4 cups of whole milk to the dry mixture, whisking continuously to prevent lumps from forming. Ensure the mixture is smooth and well blended.
- Place the saucepan over medium heat and continue to whisk the mixture as it heats, stirring to avoid sticking or burning.
- Once the mixture starts to thicken and bubble, reduce the heat to low. In a separate bowl, lightly beat the 4 large egg yolks. Gradually add a small amount of the hot chocolate mixture to the egg yolks, whisking constantly to temper the eggs.
- After tempering, pour the egg yolk mixture back into the saucepan with the remaining chocolate mixture. Continue to cook over low heat, stirring constantly, until thick and creamy, about 2-3 minutes.
- Remove from heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of pure vanilla extract until fully melted and incorporated.
- Pour the chocolate filling into the pre-baked pie crust, smoothing the top with a spatula. Set aside to cool slightly while preparing the meringue.
- In a clean, dry mixing bowl, add the 4 large egg whites, ensuring no yolk is present.
- Using an electric mixer, beat the egg whites on medium speed until frothy.
- Add 1/4 teaspoon of cream of tartar to stabilize the meringue.
- Continue beating until soft peaks form.
- Gradually add 1/2 cup of granulated sugar, one tablespoon at a time, while beating on high speed for about 3-5 minutes until stiff peaks form and the meringue is glossy.
- Gently fold in 1 teaspoon of vanilla extract with a spatula.
- Preheat your oven to 350°F (175°C).
- Carefully spread the meringue over the chocolate filling in the pie crust, sealing the edges to prevent shrinking.
- Create peaks and swirls in the meringue for a decorative touch.
- Bake in the preheated oven for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
Notes
- Ensure that all bowls and utensils used for the meringue are completely clean and dry to achieve the best results.
- For a more intense chocolate flavor, consider using dark cocoa powder.
- Allow the pie to cool completely before slicing for the best presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes